A pillowy crust, a blanket of melty provolone and mozzarella, and layers of salty ham, pepperoni, and salami—antipasto squares smell like an Italian deli just moved into your kitchen. With just crescent dough, deli meat, cheese, and pepperoncini, it’s warm, gooey, and unapologetically snacky.
This one’s for when you want something cozy with a bit of a crisp edge. Between the ole’ layer-and-bake magic and that golden, cheesy top, these squares are halfway between comfort food and party trick. You could pull ‘em out for a low-stress dinner and call it a success. Or slice ’em small and they turn into the first thing to vanish during happy hour. Not fancy, but wildly lovable—like that friend who always shows up with good snacks and zero judgment.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Antipasto Squares Recipe
Okay, so let’s keep things real: this isn’t one of those delicate, tweezer-plated appetizers. It’s a bold, unapologetically stacked bake that looks like it came from your neighborhood Italian grandma (if she had a deep affection for crescent dough). It’s comfort food with structure. Built to impress. Minimal chaos required.
- Ridiculously simple to make: We’re mostly assembling. No sautéing, no fancy knife work. Just roll, layer, bake, and done.
- Big deli energy: Each bite is packed with salty meats, mild tangy cheese, and that signature pepperoncini zing.
- Works hot or room temp: Which makes it awesome for potlucks, game days, or just pretending you’re hosting something.
- Make-ahead friendly: It’s surprisingly good the next day. Bonus points if you reheat it just enough to remelt the cheese.
- Everyone thinks you did something fancy: It’s the flaky crust effect, I swear. Seems way harder than it is.
Ingredient Notes
The beauty of these antipasto squares is how easy they are to tweak. Still, I have a few notes from the kitchen trenches.
- Crescent roll sheets: These form the top and bottom crusts. Get the solid sheets if you can; if not, just pinch the seams of regular dough.
- Deli ham: Adds mild saltiness and a soft bite. Go thinner on the slices so it layers neatly.
- Pepperoni: Brings the spice. You could swap in turkey pepperoni if you’re looking to lighten things up a little.
- Genoa salami: It’s got that fatty richness and a hint of wine-y flavor—total game changer for texture.
- Provolone cheese: Slightly sharp and super melty. Helps everything glue together beautifully.
- Mozzarella cheese: Mild and creamy, it stretches luxuriously without stealing the show.
- Pepperoncini: These are key. That vinegary punch cuts through all the richness. Drain them well, though—you don’t want a soggy situation.
- Olive oil, parmesan, and oregano: Think of this trio as your pizza-finishers. They crisp, golden, and season the top layer to total perfection.
How To Make This Antipasto Squares Recipe
Once you’ve got everything laid out, the hardest part is not eating the meat straight from the counter. This one’s more about stacking than stirring, and honestly, that’s a gift.
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Prebake the bottom layer: Unroll one crescent roll sheet into a greased 9×13 baking dish, then toss it in a 350°F oven for 10 minutes. This little pre-bake step keeps the base firm instead of tragically soggy. Don’t skip it.
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Layer the good stuff: Start with the ham, then pepperoni, followed by salami. Next up, provolone, mozzarella, and a generous handful of drained pepperoncini. Try to spread them evenly or you’ll get an accidental volcano of heat in one square.
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Top it off and seal: Unroll the second crescent sheet and gently press it over your meat-and-cheese masterpiece. If it tears a little, don’t panic—a little smoosh and patching works fine here.
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Oil, cheese, oregano: Brush the top layer with olive oil. Then sprinkle on parmesan and dried oregano like a pizza artist in their prime (or just with confidence).
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Bake it through: Cover the dish with foil and bake for 30 minutes. Then uncover and bake another 15 to 20 minutes, until the top looks golden and slightly crunchy.
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Rest before slicing: Patience, friend. Let the dish cool at least 15 minutes so the layers can settle—and so you don’t burn your face off.
Storage Options
You’ve got leftovers? First off, good for you. These antipasto squares tend to disappear faster than I can say “just one more bite.”
Slide any extras into an airtight container, then store them in the fridge for up to 4 days. The layers actually hold up pretty well. If anything, the flavors mellow a bit in the best way.
To reheat, pop a slice into the oven at 350°F for about 10 minutes or until warm. You can microwave them too, but the crust may get a little sad and soft. If using the microwave, a paper towel under the slice helps absorb some steam and keep things from turning into mush.
Thinking of freezing them? Honestly, go for it. Wrap individual squares in foil, stash in a freezer bag, and freeze for up to 2 months. Reheat directly from frozen in the oven (maybe toss on a bit more cheese to refresh the top).
Variations and Substitutions
This recipe has big “just use what’s in the fridge” energy. You can totally customize without offending the food gods.
- Different dough: Puff pastry makes it extra buttery and crisp, while pizza dough gets denser and chewier (still great though).
- Veggies, please: Throw in some sautéed mushrooms or roasted red peppers for a little earthy sweetness. Just don’t overload the moisture.
- Skip the spice: If pepperoncini aren’t your thing, try sliced black or green olives. Still briny, just not tangy-hot.
- Cheese experiments: Add sharp provolone or shredded fontina for a bolder flavor. Even a little asiago grated on top works wonders.
- Meat swap: Mortadella, capicola, or even leftover grilled chicken strips could totally pinch-hit here if you’re out of something.
What to Serve with Antipasto Squares
These squares are rich, cheesy, and a little spicy, so they pair well with crisp, fresh, or tangy sides. You don’t need much—just something to round out the plate.
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A big bowl of mixed greens with vinaigrette really balances the richness. Add some cherry tomatoes and shaved fennel if you’re feeling snazzy—total textural contrast.
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Roasted veggies are A+. Think asparagus, zucchini, or even crispy Brussels sprouts tossed in lemon juice. You need that brightness to slice through the cheese.
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Soup works, especially something brothy and Italian-ish. Or, if you’re craving something extra comforting, a warm bowl of cheeseburger soup on the side makes this feel like the coziest combo ever.
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For a starch-on-starch moment (we’re not judging), serve these with garlicky pasta salad or seasoned rice pilaf. Unexpected, but oddly good.
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And if you want to go all-in on that rustic, cheese-laden vibe, serve them next to a small ramekin of marinara. For dipping. Obvious, but always right.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these antipasto squares ahead of time?
Absolutely, and actually, they hold up really well. You can assemble the whole thing a few hours ahead and stash it in the fridge (covered, please). Then just bake it when you’re ready. If you’re baking it straight from the fridge, tack on an extra 5–10 minutes of cook time to make sure everything is heated through. Already baked and want to serve later? Just reheat gently in the oven to keep the crust crisp.
Can I use puff pastry instead of crescent dough?
You bet! It’ll turn out super flaky and buttery, maybe even a bit more indulgent. Just make sure to thaw the puff pastry according to the package directions—it needs to be pliable but still cool. And don’t forget to prick it all over with a fork so it doesn’t puff into a pastry balloon during baking.
What’s the best way to keep the bottom from getting soggy?
The prebake step is your secret weapon. That 10-minute head start crisps the base enough to hold its dignity once the fillings arrive. Also, make sure your pepperoncini (or any veggies) are well-drained. Extra moisture is the real sog culprit here.
What other meats or cheeses can I use?
So many options! Think soppressata, mortadella, or even turkey—whatever fits your vibe or fridge situation. For cheese, fontina, asiago, or even pepper jack can add a cool twist. Just make sure the cheese melts well, and aim for balance so no one flavor steamrolls the others.
Antipasto Squares
Ingredients
Base & Topping
- 2 cans (2) crescent roll dough sheets if using regular crescent rolls, pinch seams
Filling
- 8 oz (225 g) deli ham thinly sliced
- 4 oz (115 g) pepperoni thinly sliced
- 4 oz (115 g) Genoa salami thinly sliced
- 6 oz (170 g) provolone cheese sliced
- 6 oz (170 g) mozzarella cheese shredded or sliced
- 1/2 cup (75 g) pepperoncini drained and sliced
For the top
- 1 tbsp (15 ml) olive oil
- 2 tbsp (12 g) parmesan cheese finely grated
- 1 tsp dried oregano
- nonstick cooking spray for pan
Equipment
- 9x13 inch Baking Dish
- Pastry brush
- Foil
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with nonstick spray.
- Unroll one can of crescent dough and press it into the bottom of the prepared pan, stretching to cover entire surface.
- Bake bottom crust for 10 minutes. Remove from oven but keep oven on.
- Layer ham evenly over the baked crust, followed by pepperoni, then Genoa salami.
- Layer provolone, then mozzarella cheese, and scatter pepperoncini over the top.
- Unroll the second can of crescent dough and gently place on top. Press down to seal edges (patch as needed).
- Brush with olive oil. Sprinkle parmesan and oregano evenly over the dough.
- Cover pan loosely with foil and bake for 30 minutes. Remove foil; bake for an additional 15–20 minutes, or until the top is golden brown and slightly crisp.
- Remove from oven. Let cool at least 15 minutes before slicing into squares. Serve warm or at room temperature.
Notes
Freezing: Wrap squares in foil, freeze up to 2 months. Reheat directly from frozen.
Customization: Try different meats (mortadella, capicola), cheeses (fontina, asiago), or swap in olives for the pepperoncini.
